January 29, 2010

Banana Pudding with Gluten-Free Graham Crackers

Remember those wonderful gluten-free graham crackers I mentioned the other day? They were so good, so perfectly crisp and just lightly sweet. As if by magic, I just knew what I would do with the rest of them. It was high time I made banana pudding.

For those of you that are not from the Southern portion of the United States, banana pudding may not seem like a big deal. But for those of us that are from the South, banana pudding speaks to our hearts. Banana pudding is something your mom, your grandmother, or your aunt always made. (Or in my case, growing up with parents that were not from the South – it was something other people’s grandmother’s and Babe’s Chicken Dinner House made.) Creamy, with those Nabisco Nilla Wafers and bananas, often topped with whipped cream or meringue, this is the comfort dessert. I’ve had countless variations of banana pudding before my gluten-free days, but the ones made with real pudding (not the stuff from a box) were always the best. And yet, for some strange reason, I’d never tried to make it myself. It was time to change all of that.

Now, I wonder why it took me so long to make it. Pudding is easy. It takes just a few minutes of standing over a saucepan, stirring, and then into the fridge it goes. The graham crackers were a perfect compliment – with their almost molasses-y flavor and a light, crispy texture, they blended beautifully with the rich, creamy feel of the pudding. It was truly comforting and decadent at the same time. The worst part? My husband is not really a sweets person. Guess who had to eat the pudding? (me) So I warn you, make this when you have people to eat it. Save yourself from the temptation!

Banana Pudding with Gluten-Free Graham Crackers

2 T sweet rice flour

½ c agave nectar

2 eggs

2 c milk

2 T butter

1 t vanilla extract

3 bananas, sliced

7-8 gluten-free graham crackers, broken into 2-inch pieces (save some for crumbling on top) – you could also substitute any gluten-free cookie you like

In a medium saucepan, add rice flour, agave nectar, and eggs, and whisk together. Pour in milk slowly, whisking, until milk is incorporated. Turn heat on medium-low and cook for 10 minutes or so, whisking, until mixture thickens and coats the back of a spoon. Add butter and vanilla extract and remove from heat.

Layer an 8X8 inch glass dish (or similarly-sized dish) with graham crackers, and then a layer of bananas. Spoon some pudding over to cover. Add another layer of crackers and bananas and repeat. Top with a few remaining slices of banana and cover with plastic wrap. Refrigerate for 4-5 hours or up to overnight.

When ready to serve, crumble graham crackers and top pudding with crumbs.

Serves 4-6.

25 Responses to “Banana Pudding with Gluten-Free Graham Crackers”

  1. Wow, look at that. I better get my hands on making that gluten-free graham crackers if ingredients are available. This is a fresh change from the regular pudding.

  2. Mmmm….looks simple and delicious. I can have that at any time.

  3. Looks very delicious and yet simple to prepare.

  4. I tried to eat the screen, but found myself unable to taste the deliciousness of this blog posting!

  5. I have to be honest and say that banana pudding is not my favorite (gasp!), but the picture looks so darn tasty that I might have to give it another try. I salivated thinking about Babe’s. Since moving to CA, I have been craving some great fried chicken. They definitely have the best!!!

  6. OMG YUMMY!!!! I love banana pudding. I want to make this asap! :)

  7. This sounds and looks fantastic! When I was growing up, I always looked forward to ordering banana pudding for dessert at restaurants. I’ve never made it before, though, and it’s about time that I do!

  8. WOW! I’ve never made any type of pudding – looks great!

  9. I like a little crunch to go with things like yogurt or pudding, so I like the graham crackers here. ~Great way to get your banana fix!

  10. I love banana pudding. I grew up eating it in Maryland. A few years ago we tried a banana pudding at a VERY famous NYC bakery and it was so disappointing that I’ve been off banana pudding ever since. I figured I just couldn’t recapture the dessert I remembered from my childhood but you’ve made me nostalgic for banana pudding

  11. Banana pudding rocks. I made banana pudding Thanksgiving before last. I used gf brown-edged wafters that I had made. It came out very well. Your version looks divine, Alta!

    Shirley

  12. Wow, what a delicious looking dessert and we LOVE banana pudding. It was one of my mom’s specialties and she could whip a banana pudding, chocolate cream pie or coconut cream pie up faster than you can say “cream pie”. I may just have to make this soon!!! Thanks for the trip down memory lane!!

  13. What a great way to use them! I’ve never had banana pudding but it sounds great =D.

  14. This desssert looks delicious and really easy to make. Thank you so much!

    Nisrine

  15. Delicious! Alta, what a great pudding recipe. I don’t usually make puddings, but this seems nourishing and something I know the kids would love!

  16. My kids would be so excited if I put this pudding down in front of them. The graham crackers would be the clincher!

  17. Pingback: Masala-Spiced Adzuki Beans and Brown Rice « Tasty Eats At Home

  18. It’d be fun to try making those crackers actually. They’d make nice ice cream sandwiches.

  19. I love it when food speaks to the ♥ :-)!

  20. That looks so good. Too bad I won’t have time to make graham crackers this week. I’ll definitely be coming back to this recipe though.

  21. alta, you are making me drool. i love bananas… but, i hate eating them by itself. i love them as a dessert!

  22. so I hope no one pelts me with tomatoes but how much sugar would one use in the place of agave nectar?

    • fidget – Agave nectar can be replaced by sugar in this recipe 1:1. In baking, you have to adjust wet/dry ingredients, but for this pudding, I figure it’d be just fine with that simple swap.

      Our Private Kitchen – I miss Babe’s too! Since going gluten-free, I haven’t had fried chicken. I love it, even if it’s just a rare treat. I think I need to remedy this!

      MaryMoh, Divina, Angie, Emily, atxglutenfree, Katie, SImplyLife, Debi, Vegetable Matter, Shirley, Lauren, Dinners & Dreams, Diana, Cookin’ Canuck, duodishes, Kitchen Butterfly, Linda and Krissy – thank you!

  23. This is delicious, and I just happen to love bananas! This here’s another great way to have em. I hope you could add this Foodista widget here so we could drive Foodista readers to this delicious post.Thanks!

  24. I have been on a pudding kick lately since I made chocolate pudding last weekend – it’s been great with ripe bananas so when I saw your post in my grossly neglected Google Reader I had to stop by. :)

    Great use of the GF graham crackers from the DB challenge. :) I am going to have to try this soon…can’t seem to get enough pudding. Maybe it’s all of this Texas cold and snow.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Copyright © 2007-2014 TastyEatsAtHome.com. All Rights Reserved.